Let’s say you’ve decided to substitute stevia for the sugar in some of your favorite recipes. How do you determine the amount to use? Unfortunately, we can’t give you an exact answer for several reasons. Very sour foods like cranberries and lemons need more sweetener than a pie baked with apples or pears, which are naturally sweet. Then there’s personal preference. Some people like their foods sweeter than others. There’s also a cultural difference. As a rule, Americans like their foods sweet.

To complicate matters even further, there are a number of different companies that make stevia. The quality, flavor, and sweetness varies from product to product. Your best option is to try a few different brands and choose the one you like best. Some companies combine pure stevia powder with maltodextrin or another filler. While such products are still sweet, they don’t compare in strength to the pure powder.

Although different stevia products offer different levels of sweetness, we have provided approximate stevia equivalencies. When substituting stevia for sugar, use the following chart to determine proper amounts. Remember, these equivalents are approximate.

When you need only the smallest amount of sweetener to flavor a cup of tea or coffee, for example, you may find the stevia powder a little difficult to adjust. Even the tiny amount you may gather onto the point of a dinner knife might make that cup of tea or coffee too sweet. For this reason, we recommend turning the powder into a “working solution.”

Dissolve one teaspoon of white powder in three tablespoons of filtered water. Pour the solution into a dropper-style bottle and refrigerate. You can also buy ready-made stevia liquid concentrate from your local health food store.

The stevia powder referred to in this chart is the pure form, or the liquid made from the pure powder.

Please please please be careful when buying and using Stevia! They are NOT the same (except getting your money)! The cheapest form of Stevia to buy is the 100% Pure Stevia Extract from leaves. Search in Amazon. If you buy Stevia and it says substitute 1 cup Stevia to 1 cup Sugar, you are buying filler to a rate of 1 tsp of Stevia to 47 tsp of filler (1 cup = 48 tsp). Do not buy Stevia Sweet water either. You are just buying water. Use filtered water and dissolve pure Stevia extract to your own taste. Do an experiment. Dissolve 1 cup of sugar to 1/2 cup warm water over medium heat. Do the same with 1 tsp of Stevia. Dissolve 1 tsp Stevia to 1/2 cup warm water over medium heat. Do a taste test. If they taste the same to you, then use this formula (1 tsp pure Stevia = 1 cup sugar). If you want it sweeter, add another tsp of Stevia then use (2 tsp pure Stevia = 1 cup sugar). Some say you cannot use Stevia when baking with yeast. I think you can reduce the calories by a lot using Stevia. Baking is science. Play in your kitchen (just don’t set it on fire)!

I am diabetic and I use Stevia In The Raw packets. on the package it says that 1 packet is about equal to 2 tsp of sugar. It is zero calories and gluten free. This is my guide to the sugar conversion in baking.

That is because stevia is more of a sweetness booster, than it is an actual sweetener. This is why many/most of the liquid stevia drops you find in the store are in glycerin, because glycerin is already sweet, and the stevia boosts that inherent sweetness (so it can be used by itself then). BTW, glycerin IS A CARBOHYDRATE, and has calories.

If using pure stevia powder, it is best used in combination with erythritol (a sugar alcohol, zero carbs, zero diarrhea) at a rate of 1 cup erythritol to 1/2 tsp of powdered stevia (Now brand, better stevia). The reasons to use erythritol is that it adds actual bulk like sugar does, it can also caramelize like sugar does. If you look around, this is what a lot of newer/better sugar substitutes really are. Brands like Swerve, Pyure, and even the mid-sized thing of Truvia (don’t get the packets that have dextrose, or the baking blend which is 50% sugar) are a combination of erythritol and stevia.

These two sweeteners really complement each other. If you use stevia by itself in something bitter like coffee (for example), you will usually end up with a concoction that isn’t sweet, but rather has a metallic aftertaste to it. Erythritol by itself isn’t as sweet as sugar (70% as sweet) so you end up using a lot of it, and it also tends to have a coolness mouthfeel to it, almost minty in nature. By putting a couple of teaspoons of erythritol along with a few drops of stevia in your coffee, it will taste EXACTLY like sugar. The stevia seems to cancel out the cooling effect of the erythritol, and the the erythritol masks any metallic/off flavors from the stevia (as long as you don’t try to use too much stevia).

Pro tip: Make sure your baked goods have enough fat in them so that the erythritol doesn’t come out of solution and crystallize on the surface. For example, I always add a couple Tbsp of butter to my pumpkin pie, and let it cool on the counter slowly (cooling too quickly also does that). Also, condensed milk has a ton of carbs in it. It’s almost like liquid sugar. So replace it with coconut cream to get a pumpkin pie that is diabetic friendly. Obviously, you should be using an almond flour crust to begin with….

Did you read the article or look at the chart above?????/
According to the chart, you can substitute 3/4 c sugar with 3/4 t of powered or liquid stevia but you need to work with it to your taste and in each recipe.

I have purchased Stevia pellets similar to artificial sweeteners to go in tea and coffee- easier if you are out somewhere than having to take the powder or liquid form. They are made by Sussli and come in a convenient plastic dispenser. I find with the powder form, I need a teaspoon in my coffee, the same as I would have with sugar. I don´t think 1 teaspoon would equal 1 cup in baking! The powder I have is also made by Sussli¨.

I’m not sure about “granules.” Are using pure power or a stevia blend? There is a big difference. According the chart above, 1/4 c = 1/4 c liquid or pure power. If you’re using a blended product, refer to the manufacturer’s info.

i sat down and figured out the sugar to stevia ratio’s, using the end of their chart to get the results that so far work here it is: 1C sugar = 8 ts (4 TBS) : 3/4 C sugar = 6 ts (3TBS) : 2/3 C sugar = 5 1/2 ts : 1/2 C sugar = 4 ts (2 TBS) : 1/3 C sugar = 2 1/2 ts : 1/4 C sugar = 2 ts (1TBS) : 1 TBS = 1/2 ts : 1 ts = 1/16 ts or a pinch. i made my tea and figured out that 6 pints of tea takes 3 TBS stevia to make it sweet this is according to my taste for the tea! i noticed that stevia states on the bag that it may not work with some recipes, if the sugar helps to thicken or make it rise!!!!!!

Do not use Walmart brand stevia for diabetic reasons. It’is blended with maltodextrin or dextrose to bulk it up so it measures like sugar and both of those raise blood sugar as effectively as regular sugar. Please read ingredients and look for pure stevia powder with no additives.

2/3 c stevia is quite a recipe! I’d check that recipe if I were you…I think it was a typo. maybe 2/3 tsp?

your question is a math question really.
For every teaspoon of stevia, you’ll need 1 cup of sugar according to the chart above. stevia is far sweeter than sugar.
2/3 of a c is equal to 32 teaspoons. There are 48 teaspoons in 1 cup so in this case, you’re asking about a recipe that has 32 teaspoons of stevia(2/3 of 48 = 32). so if each of those 32 teaspoons of stevia were converted to 1 cup of sugar, you’d have 32 cups of sugar! so, about 30# of sugar!
I’m not sure about you but I’m pretty sure something might be mistyped in the recipe you’re looking at:)

Its already been decided the topmost chart has a TYPO. Didn’t you find it wierd to see the measurements starting from the smallest and then when it came to 1 CUP it was just a little more? Its not 1TSP per CUP of sugar. It’s 4x that amount. Sheesh…

I grow my own stevia in the garden, dry the leaves and grind them very fine. I have never tried to use stevia when making jam or marmalade and I wonder how much should I put in this concoction in lieu of sugar:

if its take 16 tablespoons for a cup of sugar, and 1/4 teaspoon stevia, 4 times would make one tablespoon that would be 4 tablespoons of stevia, to make one cup of regular sugar as so that conversion is WRONG

I too think the chart if flawed. It takes one packet of equal for a 12 oz cup of coffee, or a bowl of cerial. It takes 3 packets of stevia to attain the same sweetness. I have tried 3 or more different brands of stevia including Truvia. We are going through the packets of stevia at a 3 to 1 rate. Wouldn’t it seem reasonable for a packet of stevia to equal a packet of Spenda, Equal, or any other brand? Something is really wrong with the stevia packaging. Any body got the explanation and the solution?

Now Better Stevia is the best. Found on line (vitacost.com) or your local health food store. It comes with a serving scoop, very tiny. This product last a very long time. Don’t be fooled by the size or price. Good Luck Patty

Organic Traditions is the only company I’ve seen that has quality stevia. Last I checked (on amazon) it was only available in larger amounts, but it’s the real deal. If I remember right, the conversion is surprising, like 1T stevia leaf powder to 1 cup sugar

The problem with Truvia is that is is “stevia-based” and does NOT contain only stevia. It also contains erythritol (a sugar alcohol, which is commonly made from GMO products), as well as unspecified “natural flavorings.” In addition, the “stevia” it purports to contain is not exactly stevia, it is Rebaudioside A, an compound isolated from the stevia plant. So it’s not really a stevia sweetener, but as the label indicates, only a “stevia-based” sweetener. Although many keto-diets and recipes call for erythritol, a little research has caused me to turn away from it, as it is a product which requires considerable processing to make. I prefer to consume foods with as little processing as possible, “food” rather than “food-like substances” or “food products.” Hope that helps.

I have just become aware of the book “quick & easy Ketogenic Cooking” by Maria Emmerich. I am trying to cut sugar out of my diet and carbs down low. In this process I have looked at many approaches to this. Thanksgiving Dinner and all the usual fixings brought me to this website in search for a sugar/stevia conversion chart. I could see everyone else was as confused as me. I was looking through the book above. On page 33 it explained all the different sweeteners that keep the blood sugar down. It is explained quite well. Then it has a conversion chart on page 37. I think this could be very helpful to most of you. It was for me. Let me know if you find it interesting. I have the wrong combination of sweeteners for what I will be doing. Swerve is what I need for this meal.

Now extremely confused – I wanted to make Macaroons and calls for 198 gms of sweetener – so how many drops would this be? I weighed 2 table spoon of Sweetener and was about 5 gms – so does that mean I have to use about 500 drops ?????

The conversion on the website is not far off actually. 1/4 of a teaspoon is 1/12 of a tablespoon. If you use that conversion (1/12 or .083) to get the conversion for the amount of stevia needed to substitute 1 cup of sugar, you would get 1.3 tablespoons.

The conversion on the website is not accurate. 1/4 of a teaspoon is 1/12 of a tablespoon. If you use that conversion (1/12 or .083) to get the conversion for the amount of stevia needed to substitute 1 cup of sugar, you would get 1.3 tablespoons.

I agree with your logic on how can 1 cup of sugar equal 1 tablespoon of stevia. I make a 2qt jug of freshly brewed raspberry Bigelow brand tea and use a rounded tespoon of powdered stevita stevia and the sweetness is perfect and has no after taste. I think in order to arrive at the desired sweetness for any recipe substitution it would have to be on a trial and error basis.

Stevia is a very strong substitute, especially the liquid type. As Sugar dissolves & it is sweet by “nature” Stevia is a very condensed sweetener, it is a totally different animal. Experiment with more but I would make a “micro” amount you want to mix to not waste your recipe & just try it. Baking with liquid Stevia is very different that granulated sugar. Good Luck & God Bless.

OK Guys, I have been reading the letters here and am totally confused. I have been using Stevia packets from the market for a couple of years. Mostly, I live the Paleo lifestyle, am an 80 yr old female.

Gosh! Your letters are way above my head. Liquid Stevia? Packets? Organic? Fillers? I came to this site because I wanted to make a blackberry pie using Stevia instead of sugar. For the first time in over a year I am giving myself permission to savor a real pie crust. Still have to sooth my conscience and not eat processed sugar. I thought it would be fairly easy to substitute sugar for Stevia. Maybe I shouldn’t have read these letters. I have 2 frozen store bought pie crusts and two baskets of fresh blackberries on my sink. I also have a couple hundred packets of stevia and several cups of frozen (fresh) strawberries in my freezer. I have the will to bake a pie tonight but my mind is full of confusion after reading these letters. HELP!!!!!!!

Don’t panic. It isn’t as complex as it seems. Stevia comes in different forms. The packets are an easy way to measure servings. It should say on the packet…. 1 packet = 2 tsp of sugar (or 1 tsp) but whatever it is, it should be right there on the packet. All you have to do then, is figure 1 packet = 2tsp sugar, 3 packets = 1 ounce sugar, 24 packets = 1 cup sugar. Mind you, this is IF the packets say they = 2tsp. If it is only 1 tsp, just double the above.

Just go by what you have and measure from that. Don’t worry about powder or liquid. Never mind “organic” etc. Organic is just a word people use that want to think they are getting more because they are paying more for a small sticker with “organic” printed on it. All organic really means, is that the product was grown like a plant, vs artificial which is manufactured in a lab. Chemically they are both identical.

There are a few more differences, but I wont confuse you with those. Basically, if it is on the store shelf and approved to be eaten, it’s good.

Thank you Gary! I am baking a fresh apple cake for a friend who has diabetes and cannot have sugar. I’m hoping it won’t change the consistency or texture of the batter or more importantly the finished baked cake. I’m thinking it may sink, I would allow some but hopefully not much as I want the cake to look appetizing!

Gary, there is a HUGE difference in Organic! Don’t steer Roberta wrong. ORGANIC means it has been grown naturally with NO pesticides or chemicals of any kind. If it is NOT Organic, then you are eating toxins, pesticides and God knows what else. EAT ORGANIC whenever possible!

The chart above cannot be correct. You show 1 cup sugar is equal to 1 teaspoon stevia . Then you show 1 Tablespoon sugar equals 1/4 teaspoon stevia. THAT CANNOT BE CORRECT. THIS WEBSITE SHOULD CARE ENOUGH TO CHANGE IT IN ORDER TO BE CORRECT. Think about it. There are 16 Tablespoons in a cup. That means you are saying in your 1/4 tsp per tablespoon, that you would need 4 TABLESPOONS stevia per 1 Cup sugar. If this is incorrect right off the bat, what else is incorrect on this website. Why doesn’t the website at least get this right? Why does this website come up as one of the websites to choose from so high up in the list of choices when the information is incorrect. I find that very scary. Is there a way to report a website with incorrect information so it does not show up so high on the list of choices when you search? I don’t get it. Please forgive me for being so blunt. I realize the comment section is set up so that people are aware of any mistakes, but most people go to a website and don’t read all the comments, they just assume the webpage knows what it is talking about. AND WHEN A WEBSITE RECEIVES COMMENTS, they should go and change the INFORMATION SO IT IS CORRECT! Am I the only one that every saw this? Please correct me if I am wrong.

Your measurements are correct. The website allows input from anyone with or without mistakes. A bit like your last question. It should read, “am I the only one that EVERYTHING saw this “? You allowed the word ‘every ‘. Lighten up. And folks, just investigate more than one site or opinion. Likewise, measure twice, cut once. Peace.

This conversion chart must be wrong.
I’m new to stevia, but I know in order to sweeten my tea
which is a small cup, I need 3 pkts to have a proper level
of sweetness to my palate. One tsp = 0.166667.
One pkt of the stevia I’m referencing is .07 fl oz.
Do the calculations make sense to you?
How many pkts of stevia do you need to sweeten
your rea or coffee? With Splenda I only required 2 pkts.
It’s so long since I’ve used table sugar I don’t recall
how many pkts I’d use.

You must be using a fake brand that uses less stevia and more fillers. Brands like Truvia and Stevia in the Raw use dextrose or sugar alcohols to trick people. I bought my stevia in liquid form last week on amazon and didn’t know how many drops i was supposed to use. I used about 6-7 drops and my coffee was so sweet i thought i was cheating on my no carb diet. I’m trying to figure out how many carbs im taking in with just 6 drops. I was using truvia for a while and it took 2 spoons to sweeten my coffee because it wasn’t pure stevia.

You don’t have to know anything about stevia to know there is something wrong with the chart. Replacing 1 cup sugar with 1 teaspoon stevia comes out to a ratio of 48:1. Replacing 1 tablespoon stevia with 1/4 teaspoon stevia is a ratio of 12:1. Which one is right?

This all seems a bit inaccurate since stevia powder manufacturers say it is about 300 times sweeter than sugar (sucrose). i cup of sugar weighs about 200 grams; therefore, its sweetness equivalent is about 0,66 grams of Stevia powder. 1 teaspoon of sugar weighs about 4 grams; therefore, it seems to me that a scant 1/4 teaspoon of stevia should provide roughly the same sweetening as a cup of sugar. Please feel free to correct me if my numbers are wrong.

I think your numbers are right, if the density of stevia is equal to the water 1g/ml which is very likely, but maybe there´s a practical reason to increase it to 1 tsp for cup. It also doesn´t make sense that they state 1tsp/cup sugar and then 1/4tsp/tbsp when each tbsp is about 6% of a cup (15ml/240ml x 100), it should be less than 1/8 tsp

I have a bottle (with a dropper) of Nature’s Way Organic Stevia (alcohol and gluten free) – it was rather expensive – about $12 for 2 ounces
is it the same thing as what you suggested above – 1 teaspoon stevia to 3 tablespoons of water? If I could make this myself, it would save me a fortune!! I am mostly using it for recipes – sauces, dressings, etc… I use the powdered stuff in my tea..

If you are substituting stevia for sugar in recipes you should also sub in a lower sugar filler like pumpkin or sweet potato purée to make up the moisture and bulk in a recipe. For example if a recipe calls for 1 cup of sugar substitute 1 cup puréed sweet potato or pumpkin (fresh roasted is best) and then add 1 teaspoon stevia. Also I find that most stevia conversions are a little too sweet- 1 cup of sugar is more equivalent to 3/4 teaspoon of stevia extract.

I’ve found a recipe on Dr. Oz’s web site, for something called Magnificent Mayonnaise. Apparently it’s a homemade version that’s supposed to be free from all those oils and stuff that’s not good for you. The thing I’m confused about is that the recipe says you need 5 stevia. Does this mean 5 drops of stevia? Perhaps 5 packets of stevia? Maybe even 5 teaspoons of stevia? I’m confused! Is there a chart that determines the sugar equivalents for the packets of stevia? Or is that the same as the sugar equivalent of stevia powder?

Sounds like they’re talking about one of the mainstream stevia brands that include fillers to make it measure more like sugar or other familiar sweeteners. I would use a teaspoon of pure stevia powder.

I am curious to know what happens to the texture or consistency of a cake when substituting stevia for sugar. I have a recipe that uses 150 grams of sugar and would like to use stevia, however I am unsure how this will affect the final product. Will it change the density, texture or consistency of the cake?

I recently made oatmeal cookies with stevia. The recipe called for 3/4 C. brown sugar. I used 1t. stevia and 1T. molasses to get the brown sugar taste. The stevia did not affect the bulk or consistency of the batter but the cookies were too sweet. So I made them again with 1/2t. stevia and they were delicious.

I recently made oatmeal cookies with stevia. The recipe called for 3/4 C. brown sugar. I used 1t. stevia and 1T. molasses to get the brown sugar taste. The stevia did not affect the bulk but the cookies were too sweet. So I made them again with 1/2 t. stevia and they were delicious.

I have the powdered Stevia which is either too sweet or is bitter if you don’t use the correct amount When using sugar in 1/2 gallon of tea I use 1/3 cup of sugar as my husband does not like it real sweet, HELP please.

I recently made oatmeal cookies with stevia. The recipe called for 3/4 C. brown sugar. I used 1t. stevia and 1T. molasses to get the brown sugar taste. The stevia did not affect the bulk but the cookies were too sweet. So I made them again with 1/2 t. stevia and they were delicious.

I am making the switch over from Splenda to Stevia & having a hard time adjusting to the taste, an even harder time adjusting to the amount to use. I use packets for my tea, however according to the conversion 1 tablespoon sugar (which also equals 1 tablespoon Splenda) is 1/4 teaspoon of Stevia, but my tea isn’t sweet at all. HELP! LOL

If i am reading the conversion chart correctly, If I use 7 cups of sugar in my strawberry jam, I would only use 7 teaspoons of stevia? Is this correct? I have just been diagnosed with diabetes and want to make my jam this spring and want to make it sugarless using stevia and need to find the right ration. Thank you.

Hi rob… I like to answer you… stevia in a drie form is 30 times sweeter than sugar while in liquid for it can go up to 200 times sweeter.. I don’t know how to convert the amount you use in your cake recipe but as guidance 3 teaspoons of sugar can be replaced by 1 drop of liquid stevia.. try it.. sweet enough

Hello Rob,
My husband is also diabetic. I found that you can use ground Chia seeds to help thicken your jam. Depending on how ripe the fruit is, I usually grind about a teaspoon chia seeds and three drops of liquid stevia per pint of fruit. I found that very ripe fruit is sweet enough without adding anything other than a thickening agent. Additionally, I don’t believe you need sugar to preserve your jam but you do need to mix high and low acid fruits to prevent spoilage. So far I have only refrigerated mine as I am unsure what he will like or tolerate, so I only make enough for a week at a time. Probably best to research canning basics to be safe.

The other action of Sugar in Jam is as a setting agent and a preservative – by boiling the sugar and getting the syrup to different temps you get different viscosity jams – jellies – toffee – also the high temp treatment is a good preservative. You may find the need to make smaller quantities of jam, use a gelatin setting agent and refrigerate for safety. A pectin based Jam Setting agent may work – I have not used one – you may need to experiment. Good Luck

Try using Pamona’s Pectin for your jam. A calcium mixture sets up the jam instead of sugar so the recipe calls for a fraction of the sugar. I’ll be making my own jam this way with stevia and expect it will turn out well.

I use Pomona’s Pectin and it will gel with anything you use, no need to use sugar at all. I’ve substituted coconut palm sugar last year and it gelled just fine. You can also add stevia and make it that way.

I know this is an old post, but just wanted to share that u can make jam with no sugar or sweetener at all and save urself loads of trouble, just use fruit juice to sweeten, either apple or cherry. Best jam I’ve ever eaten was fruit juice sweetened, had only 3 ingredients: fruit, pectin and fruit juice, was amazing and not too sweet. This is ur best option, but if u want to use stevia, I would recommend the liquid and start with a little and add more if needed, u can always add, u never subtract. I find that 10-20 drops will sweeten a quart, so start with 10 drops per quart, give a taste and see if it is sweet enough, add more if needed. Be aware it has a different flavor of sweet than sugar and u can overdue it very easily and then is inedible. Ex: for a cup of hot tea, 2-3 drops is just the right subtle sweetness, 4-5 drops and is so sweet I can’t drink it. It will never taste like sugar, don’t keep adding to get that taste, u will ruin it! Instead gauge by how sweet it is on ur tongue. Good luck with ur jam!

Omg, I’m just going to kill myself…. I’m from Europe, so I don’t use thess mesaurments like cup, oz and stuff. But, the recipe which I wanna use have it. So I am asking, 1/4 cup of Stevia (I have it in form like sugar), would be how many grams? Is it possible that’s like 60g???? I mean, isn’t that a lot? It will be to sweet , no? Obviosly Stevia is more sweet that sugar, so please help!

I think you should check your recipe for what kind of stevia or what brand. Some brands replace recipes with half the amount of sugar needed, some brands are strong enough for you to just put a tsp etc.

Does no one moderate this site? There are 200 comments, and a bunch of people have mentioned the conversions are off. Could somebody please write the proper conversions IN ALL CAPS so that people can refer to that instead?

Greetings – I’m not a moderator but the correct position for you guys in the US is set out below – bottom line is that we are talking about pure Stevia that needs around 50 times the volume of sugar to match it in sweetness!

Just figured out how to make a good stevia root beer – 1 Liter carbonated water (I use Soda Stream carbonator), 1/2 tsp liquid stevia (I use Trader Joe’s) and 1/2 tsp Zatarain’s root beer extract (available on Amazon). This is really good (better than any sugarless commercial root beer), and for us, a good pizza just isn’t the same without root beer!

boil 4 cups or so of the filtered water and pour it over the teabags. let it steep for a 1/2 hour and pour it into a 1 gallon pitcher or jar. don’t add more water yet.
while still warm, add the sugar and stevia and mix it in. once the sugar has dissolved, add the remaining water. cool in refrigerator and enjoy!
Note: If using a glass jar, you can let it cool in direct sunshine and it adds a little something to your tea. DON’T use plastic containers in the sun because it may break down and contaminate your tea with BPA, estrogen mimickers and other toxins contained in plastics.

I have found that Kal Pure Stevia is much sweeter than the conversion chart lists. I use 1/2 tsp to a Gallon of tea. When I used to use sugar, I used a cup of sugar to a gallon of tea. But I have found Kal to be more concentrated than many brands.

The powdered form of Stevia makes it difficult….at one time I used about 1/2 teaspoon per cup of coffee, but it was way too sweet so I cut way back to 1/8 teaspoon per cup of beverage. You might want to explore the liquid form of Stevia, liquid is more dense and easier to control the concentration. Although that 1 teaspoon=1 cup does look a bit off. An exponential function?

what is the conversion for pure maple syrup to stevia? I’m trying to make some goodies for my mom who is off of sugar, I want to make her something yummy she can eat during the holidays when everything is tempting her.
Thanks!

Could someone please help me? I am trying to take a recipe that calls for Stevia in the Raw 9 Tablespoons and I want to use NuNaturals Stevia Powder. I cannot find any conversion chart to use. Thank you.

Stevia in the raw is the same potency as the NuNaturals powder. In the raw just means that there is nothing else added to it. Use the (9 Tbs.) of the NuNaturals powder and it should work out to be the same. The only difference I have seen with the NuNaturals is that it has more of a bitter taste to it. Hope this helps you!

I use NuNaturals liquid stevia. For one USA 1/4 cup, I’d use 27 drops of stevia. For one Australian 1/4 cup, I’d use 36 drops. If you are using stevia for a baking recipe, you’ll want to add something else to take the place of the ‘bulk’ and binding quality of the sugar (fruit puree, nut or seed butters, etc. I use sunflower seed butter + a little oil + stevia to replace sugar in a recipe).

I got stevia from Simply Stevia and found some pretty interesting recipes there. http://www.simplystevia.com The thing I found most interesting is the different flavors they had. I would suggest trying some of those out.

I bought NuNaturals More Fiber Stevia Baking Blend, would like to know our to convert recipes that calls for powered sugar, how much of the baking blend would I use verus the powered sugar. i.e. calls for 1 cups of powered sugar how much baking blend would I use.

Hey love this forum, so happy I ran across it. I have been using one brand for several years, trying to venture out in baking, etc. Still only using in my brewed teas and homemade lemonade, iced lattes. I have read a lot of great recipes here and ideas. The brand I’ve used all these years is: ‘Herbal Authority’ company- on single packages says ‘All Natural Sweet Herb- Stevia with Inulin Fiber’. Yes too much does have bitter, but I have noticed for example as you have said on here 1 teas stevia equals 1 cup sugar, my lemonade or tea for that matter does not seem sweet at first, but I don’t drink until 24 hours later and its not bitter its perfectly sweet to me. I do my Lattes also that way. I have not ran across what this with ‘inulin fiber’ means in my Stevia. Does anyone know about this added? Thanks Love Y’all guys on here.

So my wife has been put on an anti-candida and gluten-free diet to cleanse her and I am the cook in the house so I get to make new recipes atter 20+ years. 🙂

She has a sweet tooth so we cannot just cut out all sweets without setting her up to fail, but most of the gluten-free recipes use honey or agave as the sweetener/liquid for the batters. I would like to substitute stevia for this since it will open up a large range of options for me to sate her cravings while keeping her on the diet, but I am having trouble finding any good conversions for this type of product. I understand that I will be using a very small amount of powdered stevia due top the high sweetness ratio, my concern is the consistency difference from honey/nectar to water that most conversions suggest for making stevia syrup.

I’ve substituted Stevia for sugar in several recipes and they all taste good. Here’s what I did, if a recipe calls for say, one cup sugar, I instead add about 1/4 to 1/3 cup powdered Stevia. Actually, I just kind of eyeballed it, but I’d taste the batter and then add more if necessary. Before I started using Stevia, I’d half the sugar called for in recipes anyways and they always turned out fine. Basically, just experiment and see how it works, I haven’t used the liquid Stevia yet, but it should work great too.

One thing I make with Stevia is chocolate granola. I just mix up 4-6 egg whites and about 1/4 – 1/2 cup coconut oil (which is really healthy), next I add Stevia (about 1/4 C or so) and mix thoroughly. Next I add about 4 to 6 cups of oatmeal (I use Bob’s Red Mill Organic that’s made in a gluten free factory), 1 cup or so sliced almonds and shredded coconut. Finally, I start sprinkling in cocoa powder until it’s chocolatey enough (probably around 1/4 – 1/2 cup). You can also add some other spices – like cinnamon or nutmeg – and vanilla or almond extract. When that’s all mixed, spread it in a cookie sheet and bake at around 250 to 300 for 1/2 to 1 hour. While it will stay in clumps, it won’t be like a bar, because there’s not gooey honey or sugar to hold it together. But it tastes really good, like you’re eating a cookie treat.

Good luck, I have been on the anti-candida diet too and it can be a challenge. At this point, I have incorporated a few sugary things back, but I’ve just about eliminated all processed sugar from my diet, other than what occurs naturally in foods. Hope your wife feels better soon, kudos to you for doing the cooking 🙂

Another great blog with stevia desserts is familyfreshcooling.com and I too love chocolatecoveredkatie.com. My brand preference is nunaturals in the drop not powder form. The powder is too bitter. The above conversion chart works great for me.

Robin, I like Matthew need the same thing. But liquid sugars like honey and agave are different than table sugar. replacing these may mean your liquid to dry is off and you may need to add more liquid to the recipe, ok but how much. That is what he and I are both asking for help on. I got a great book for Elana Amsterdam from Elana’s Pantry and all of her recipes are agave or honey. I am ready to take back the books. Any help would be so appreciated. If anyone knows please reply. I am like his wife and need some help.
Thanks guys
Joni

Hi Joni, I make almost all my cakes with almond meal, as it is naturally gluten free and is quiet moist due to its mono sat fat oils… To replace about 1/2 of Honey for example, I suggest using a little stevia + some milk and an egg or even just 1 egg. Hope this helps!

I too am on a gluten-free, anti-candida diet. I love using recipes from chocolatecoveredkatie.com, and Ricki Heller from dietdessertndogs.com has much info on using stevia in recipes, and on her anti-candida healing journey.

Simply Stevia is a great natural sweetener with no fillers – our powdered Stevia is organic certified and we are working to get our liquid organic certified (won’t be until 2013). Our stevia does not have the after taste that some stevias do. We have many different flavors.

Hi
I am looking for info on how use sugar INSTEAD of Stevia, as I don’t like using it, any info on where I can find a conversion chart?? I am baking and it says use 1 teaspoon of stevia, but no thanks, don’t like the after effects of Stevia…

Tony, conversion charts work both ways. If 1 cup of sugar = 1 teaspoon of Stevia, then 1 teaspoon of Stevia = 1 cup of sugar, I hope that helps.

Tim, Stevia is a plant that potentially lowers blood sugar and blood pressure. It is not common, but some people with ragweed allergies, diabetes, or very low blood pressure have trouble with Stevia. For the bulk of us with extra weight and high blood pressure (pun intended) it is a wonderful alternative, however.

My mother just found out she has Candida which feeds off of sugar, the only sugar she can have that Candida does not feed off of is Stevia, so I’ve been looking up the conversions to using Stevia as I love to bake and cook. So this site will help me the next time, I may not like the taste of Stevia nor my mother but we’ll have to wrap our taste buds around it till she recovers which may take a long time. Thank You

I have an intolerance to refined sugar and tried Splenda for a while but found that it made my sugar drop quite often. After researching on the net, I found that Truvia and Puriva stevia products contained fillers so I tried Stevia in the Raw. I love it. So far, I have not done much cooking with it since I got used to not eating sweets. I use it in my hot and iced tea. My mother, as a surprise for me, made her famous lemon pie substituting 1 cup of Stevia in the Raw for the one cup of sugar called for in the recipe. It was awful!!! So, I am researching for info on substituting Stevia in the Raw and found this site. I’m hoping the two recipes that I found will be good since I love Lemon pie. I also found that Now Organic Stevia Extract Powder is really good also. Trader Joe’s has an Organic Stevia Powder Extract that is good also. I have tried the liquid Stevia by Now but don’t like it as well as the powders. Good Luck in your search for a good Stevia and recipes.

Be careful of using Stevia. You need to read the ingredients. Stevia in the Raw contains Maltodextrin, which is another name for processed sweetner. It is known to contain MSG and does not have to state this on the label. it is known to affect blood sugar levels and can cause tooth decay. Stevia leaf is the only 100% stevia with fiber to bind with the leaf to make the powder.

It’s me again. Just thought you would like to know that Smucker’s has started to make some jams using Stevia….Strawberry and I think either Blueberry or Blackberry has come out. The top of the lids are green. I have tried the Strawberry and it is really good on a piece of toast or on a biscuit. So if a recipe calls for jam or jelly, you can use Smucker’s.

I think its great news that manufacturers are starting to use stevia in their products but, as we all know, we will have to keep a close eye on the actual stevia they are using. Also, this made me chuckle since the reason I use pure stevia is because I wish to stay away from all carbs. So, no jellies, jams, toast or biscuits for me. Unless they are homemade with almond flour and stevia!

As for other artificial sweeteners they give me terrible gas. I don’t know if this is common but it can be very painful. So I use only Stevia as a sweeting alternative. I like the liquid better than the powdered for baking because it will clump if not sifted with other ingredients. At first I was turned off by the after taste of Stevia but the more I use it and stay away from other sweetners more I appreciate it’s taste.

I’m like you but they not only gave me terrible gas, it gave me also terrible diarrhea. I ate (probably too much) sugar free ice cream a few times. I guess it took me more than once to learn my lesson and I had diarrhea so bad that I felt that I needed to go to the ER. The only problem was I couldn’t get off of the pot long enough to go to the ER. It just drained me! Sounds funny, but believe me if wasn’t. Have you notice too, that the gas it gives you is not like normal gas? It has the most horrible ordor. When they say that the other sugar free subsitutes (besides Stevia) are poisonous or at least not good for you, I have to agree with them. The only bad thing is that a lot of my favorite things like ice cream, sodas, snack items, etc. are made with them. I have written some of the companies, but they aren’t going to change their whole companies recipes over one email. I hope that other people are writing too. Stevis is probably more expensive that the others too. I would pay the extra just to get a more healthy snack. My worry is what will they find out about Stevia in the future? Everything starts out good and then goes down hill. I have diabetes so I have to eat this rather than sugar. Good Luck Sabra!

Sorbital gives me gas and diarrhea. If a product like sugar free ice cream says it has sugar alcohols in it I don’t buy it. When they first came out with them I had been eating sugar free ice cream with equal type sweetner. When they changed to sorbital I got it without knowing. I thought i would die for about 3 hours. I watch anything that is sugar free to make sure I don’t get it again.

Just a note about the soda Zevia….it does have stevia in it but it also has sugar alcohols in it. Therefore if you are sensitive to sugar alcohols, don’t buy it. I was in pain for a day and then read the can and knew why 🙂

How many grams of stevia would be in a packet? I have a recipe that calls for 2-3 packets of stevia and I want to substitute the stevia with just regular sugar. So i need to know how much sugar to use.

There is a mistake in your conversion chart.
1 tablespoon of sugar does not equal 1/4 teaspoon of stevia powdered extract.
The correct conversion should be 4 tablespoon of sugar equals 1/4 teaspoon of stevia powdered extract.

What if I Need Brown Sugar?
When recipes require brown sugar you can use an equal amount of Steviva Brands Stevia Blend or Fructevia, with 2 tablespoons of molasses. If you are not using the blend, and need a brown sugar substitute, you can use 1 cup of unsweetened apple sauce, 1/8 teaspoon of Steviva Brands stevia powder, and 2 tablespoons of molasses.

When I tasted the “aftertaste”, I put did math to figure out how to use 1/2 sugar and 1/2 stevia, then after about a week changed it to 1/4 sugar and 3/4 stevia. After that I was able to go full stevia, however my husband wouldn’t drink the full stevia tea. So then I’d put between 1 tsp – 1 tbsp sugar into a 2-quart pitcher of tea sweetened with stevia, then hubby would drink it. BTW, hibiscus tea really takes a lot of sweetening, zowie!

PS: I guessing rabbits LOVE stevia, since one of our rabbits escaped and took us a week or so to lure her back into her hutch. Meanwhile my stevia leaves disappeared, even though she didn’t touch the chard right next to the stevia LOL

I’ve just purchased Stevia for the first time in the bulk food section of our grocery store – in the organic section. The stevia powder that I bought is green – not white. Because it’s in the bulk section there isn’t a brand associated with it, but it does say it’s organic stevia powder. Does anyone know the difference between the green and the white powder (the white powder is what is repeatedly mentioned on this forum).

I guess manufacturers have to bleach it otherwise the majority of us wouldn’t be interested in trying it. The brand of stevia I recently bought, called Natvia, has been manufactured to look exactly like ‘normal’ white sugar, so I guess it has been bleached 🙁 damn.

Q: Why is the whole leaf powder green and the stevioside white? Do you use bleach to whiten the powder?

A: The whole leaf powder is in its natural, unprocessed state. It is just the leaves of the Stevia plant ground into powder, therefore it retains the natural green color.

The stevioside has gone through an extraction process to isolate the sweet glycosides of the leaves thereby making it a much sweeter product. This extraction process removes the naturally occuring chlorophyll and leaves the naturally white glycosides behind. No bleach or other chemical whiteners are used.

I used to buy the dried leaves when I lived in Thailand some years ago, and would simply drop a couple of leaves into a large pot of ginger tea. Amazing. If you have the fresh plant, dry the leaves and keep them in a glass jar. Use them as whole leaf, as I just suggested, or powder them {in a nut grinder, for example}. If you powder them you will have the ‘green stevia’ to which people are referring.

My dad is on a detox diet and can not have any grains or sugars (except stevia). I found a recipe for blueberry muffins made with almond flour but it calls for 1/4 C honey. Does anyone know what the conversion would be from honey to stevia. In all the other recipes I’ve made for him I’ve used liquid stevia. I have not tried the powder but I can if that is the best way to convert the recipe.
Thanks,
Diane

I used 1 teaspoon of stevia to substitute a cup of sugar in my favorite carrot cake recipe, and it was so terrible, that I threw the cake in the trash! I decided to continue using Agave syrup in my iced tea, etc, but not in baking!

Debbie, The conversion that was used for your carrot cake was 4 times stronger than needed. That would be the equivalent of 4 cups sugar for the cake. Use 1/4 teaspoon instead of 1 teaspoon. It will be delicious. I bake cookies all the time with Stevia because I am pre – diabetic and cut down on water or milk for the mixture to be right. Instead of 1 1/2 cups sugar, I add 2 teaspoons sugar just so the bottom of the cookies get brown. (I don’t know if that is valid) The simi-sweet chocolate chips and raisin and Crasins and 2 tablespoons of brown sugar/Spenda mix is all the sweetness this needs. The Pinochle group loves these over my wife’s cookies!! (and she is known for her baking!) I digress…use the proportion above and you will love it. (1/4 tsp vs 1 tsp.

I have an amazing carrot cake recipe with homemade icing that doesn’t require any sugar at all and is very tasty. I got the recipe from a baby’s first year book and that was the recipe listed for using on their first birthday. Let me know if you are interested in the recipe.

Hi Zaida,
I have a friend with diabetes who has the sweetest tooth ever. I would love your carrot cake recipe if you wouldn’t mind sending. I am also trialling making jelly babies (similar to US gummy bears) using pure fruit juice, gelatin and Natvia (a stevia product) Can anyone help me with any ideas. I have set home made orange oil but result was bitter.

Hi, I have just come upon your offer forthe carrot cake recipe would you please send me acopy as well. I have updated just about all items inmy carrot cake recipe to be as healthy as possible and have been stumped for years on how to deal with the sugar portion. Thanks so much – Carolyn

I just made a batch of cranberry pistachio biscotti using stevia in the raw. My first attempt to bake with stevia. The box said one packet equalled two teaspoons of sugar. That meant I needed 18 packets for the recipe. The result was very good but not quite as sweet as with brown sugar. It needed a little extra bulk so I tossed in a few additional cranberries and pistachios. I do need something more to make the biscotti a little less crumbly. Any suggestions?

BTW, my wife’s friends snagged them all. I got only one. I guess the recipe worked.

I’ve been doing some research and have been reading about xanthan gum to help with consistency. I have to do some more looking but I’m pretty sure there is a way you can use xanthan gum and stevia to replace sugar. You only need a tiny amount of xanthan gum too, so it’s an inexpensive alternative. I use 1/8th tsp in a smoothie recipe for one and it gives it that “fat” texture.

I use packets in tea usually, it takes about 8-10 packets for one gallon. I just bought some of the really potent sweet leaf brand where 1/40 th of a tsp = 1 tsp of sugar. I use 1/4 of a tsp in a gallon of tea and it tastes good. I don’t drink my tea super sweet though but it’s a starting point.

According to the Splenda conversion information on their packaging, you would use equal amounts of Splenda for the amount of sugar called for, so you should use the Sugar to Stevia conversion chart.

I know this because I was actually reading the conversion information just a few hours ago, deciding which sweetener would be best to use in a recipe for my diabetic FIL. Stevia is not available in my local store.

FYI; Stevia is actually beneficial to diabetics, where artificial chemical sweeteners like splenda can be a health risk. You can buy stevia online. I buy mine at luckyvitamin usually and its inexpensive, there are many other places online to buy too. For your FIL’s health, I’d make the effort to find the stevia. 🙂

P.S. I have substituted the proper amt (on chart) of stevia and then add applesauce in the same amt as the recipe calls for sugar, for filler. seems to work pretty good for baked goods ie: banana bread, muffins, etc.

splenda is aspartame, just with an other name… side effects: brain damage, arthritis, blindness, chronic fatigue, memory loss, alzheimer, parkinsons and more….watch this seminar: http://www.youtube.com/watch?v=aQgaWjV2YoE

How does 1/4 teaspoon of Stevia equate to one tablepoon of sugar, if one teaspoon of Stevia equates to one cup of sugar? 4 tablespoons of sugar is equal 1/4 cup. If one teaspoon of Stevia is equal to one cup sugar, then 1/4 Stevia powder would equate to 1/4 cup sugar, not one tablespoon..

Good math question! I’m not even sure the powdered extract sold now is of the same quality/sweetness as what was sold when the table was created in 1999. The article said there is variation and measures a “approximate.” There are so many variations!

A lot of what is in packets now has stevia mixed with alcohol sugar. Looks and feels like sugar. Takes the edge off any bitterness, adds bulk and provides instant sweetness (like sucrose does). There are some healthy attributes. But there are calories and not everyone can tolerate alcohol sugars.

I’m too lazy to experiment with all the different types of stevia. We like the liquid vanilla flavor … Found a brand that is consistent, has no bitterness & no after taste. I’m sticking to it!

I have a great peanut butter cookie recipe. The best part being the recipe has only 4 ingredients, peanut butter, sugar, egg and vanilla extract. I want to substitute stevia for the sugar but I’m worried that the small amount of stevia just won’t be enough to replace the sugar. Has anyone tried the suggested substitutes like applesauce or pumpkin? Because this recipe is minimal, I have my doubts as to whether this would work. The recipe is: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1t. vanilla. Mix well, bake ‘325 10-12 minutes.

If your stevia liquid starts to thicken & turn light brown, warm it up to reliquefy it. It can thicken even just sitting weeks at room temp but warming the bottle between your warm hands is usually enough to thin it out & unclog the bottle tip. Because of this crystalization tendency, I’ve never put my liquid stevia in the fridge but then again I don’t use tap water.

I’ve used a heaping tsp of stevia powder in place of a cup of sugar in Libby’s pumpkin pie recipe & the pie turned out perfect. I’d suggest tho, letting the stevia mingle w/ the wet ingredients a while as the sweeteness becomes stronger, especially over night. I learned that with tea. It can get pretty sweet over night.

hi,
I will be buying Stevia for the first time.
My question is, if I replace 1 cup of sugar with 1tsp of Stevia, what does that do volume wise in a cake?
the cup of sugar takes up place in the baking process, 1 tsp takes up less space.

“The bulk or consistency that sugar normally would add can be replaced with applesauce, fruit puree, canned pumpkin, fruit juice, yogurt, or any ingredient that will taste right with your recipe and add moisture. For every one cup of sugar that is replaced by stevia 1/4 to 1/2 a cup of the bulk should be added.”http://www.ehow.com/how_2268348_substitute-stevia-sugar-baking.html

I’ve also read on the TLC website, though, that if there is any kind of whipping or creaming involved in the process of whatever you’re baking, that you should never replace ALL of the crystalline sugar (granulated white or brown) with a substitute because chemically, the sugar is necessary for incorporating air into batters, when beaten. Chemically, sugar also inhibits gluten formation, so it helps keep your baked goods tender, rather than tough and chewy.http://recipes.howstuffworks.com/low-fat-baking.htm

Maybe try using half of original amount of sugar, and then do the stevia/applesauce formula to replace the other half?

I haven’t had the guts to try it yet. haha
Let me know how it goes for you!
Good luck!

I have used stevia extract powder to replace sugar in many instances when it comes to making icings and desserts using whipping cream. It has come out great every time. You do not need to use sugar to whip whipping cream, all you need is the cream.

I just wanted to add that the article you referenced concerning the whipping cream was for low fat cooking…. so in that case it could be true, although I am not sure how whipping cream and low fat could ever really go together. I am not a low fat baker though, just sugar free.